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SALATA MASHWIYA RECIPE

Salata Mashwiya Recipe (LC14226) : Salad with roasted eggplant, baby marrow & bell pepper and topped with a pomegranate syrup dressing.


Prep Time : 20
Cooking Time : 30
Resting Time : 50 Min

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Ingredient

Eggplant

150 grams

Cut into round pieces

Green Capsicum

125 grams

Chopped

Red bell peppers

125 grams

Chopped

Onions

150 grams

Coarsely chopped

Baby marrow

150 grams

Sliced

Fresh Coriander

50 grams

Finely chopped

Garlic

50 grams

Finely chopped

Olive oil

50 milliliter

White pepper ground

10 grams

Salt

to taste

Lime juice

25 milliliter

Romaine lettuce

50 grams

Sliced

Pomegranate syrup

25 milliliter


How to make salata mashwiya recipe?

1. The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.

2. Slice the eggplant, bell peppers, onion & baby marrow.

3. Chop the fresh coriander leaves & keep it aside for garnishing.

4. Peel the garlic skin & finely chop.

5. To prepare the salad mixture, take olive oil in the big salad glass bowl. Add chopped garlic, white pepper powder, salt.

6. Combine together onion, bell peppers, baby marrow & egg plant. Add the oil mixture & toss them well till all the ingredients are mixed well.

7. Take a cast iron grill pan, place baby marrow & onions on the pan & grill them on both sides.

8. Grill egg plant, bell peppers on both sides & place in the salad bowl.

9. Add lime juice & chopped coriander leaves. Mix them well.

10. To plate, place the lettuce leaves on the serving plate & top with grilled vegetables.

11. Garnish with pomegranate syrup.

12. Serve immediately with arabic bread/pita bread.


Equipment

Chopping Board

Grilling pan

Knife

Mixing bowl - glass

Plate

Tongs


Cuisines

Middle Eastern Recipes